Sophora japonica usually blooms from April to May every year, and the flowering period is about 10- 15 days. Sophora japonica has a good ornamental value. Every summer when flowers bloom, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint and elegant fragrance, which is refreshing.

For me who grew up in the south, I only learned so much about Sophora japonica in junior high school textbooks, but I have never tasted it. I've been thinking about what aroma will be unforgettable. It was not until I was interested in cooking and made recipes to study delicious food that I gradually learned about the food culture and ingredients collocation in various places. Yesterday, a friend who ate vegetables was very interested and brought me back some fresh Sophora japonica flowers from far away. It is difficult to express this special idea in words, so I took time to make two recipes about Sophora japonica and took photos and sent them to my friends. Friends said that she really didn't waste her travel-stained, and expressed her true love for food with photos. I recorded the fleeting flowering period of Sophora japonica with a recipe.

Sophora japonica in May, do you also intend to leave your taste buds in this flower sea?